KitchenSurfing.com recently published an article on how to cook sous vide. Sous vide is a French term translated to under vacuum and is a cooking technique where food is vacuum-sealed and then cooked in a water bath at a consistent temperature and amount of time. The overall goal of the sous vide cooking method is to help food reach a perfectly cooked consistency while maintaining the food’s natural flavors and integrity. The article suggests that the sous vide method is extremely nutritious as well, primarily because it preserves the natural nutrients within the food. This method is also beneficial because it inherently seals in flavors and moisture, meaning the marinades, tenderizers, and seasonings aren’t typically required.
The article helps readers to better understand how to cook using the sous vide method and suggests that it’s a relatively easy cooking process to learn. Typical utensils involved in the cooking method include a large pot for the sous vide bath, as well as Ziploc-style or plastic bags, used to seal in the food and its natural flavors and moisture. For those interested in becoming a sous vide expert, they may consider also purchasing an immersion circulator which is a device used to heat the water bath to a precise temperature, then helps to circulate that temperature throughout the cooking vessel being used.
The article suggests that little to no setup is required for the food, primarily because the sealed bags work to preserve the food’s natural flavors and integrity. This is even true for leaner and tougher cuts of meat traditionally thought to be cheaper. The sous vide method helps to break down the muscles and tendons in these tougher cuts of meat, thus tenderizing it and pulling out the maximum amount of flavor from the cuts.
The article suggests that the best way to ensure the food is being thoroughly cooked and cooked at the right temperature for the right amount of time, it can be determined simply by searching the internet. However, a meat thermometer is a great way to ensure the food has reached a consistent temperature throughout.
Thankfully, the article also suggests that there is little to no cleanup involved with this method, as chefs will simply drain the water from the cooking vessel they were using and dispose of the sous vide bag that was used to cook in. The article suggests this is a great cooking method to try out, especially for those with a knack for cooking!
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